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Frozen Blueberry Muffins

 Frozen Blueberry Muffins
Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."
24 ServingsPrep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups frozen unsweetened blueberries
  • TOPPING:
  • 2 tablespoons sugar
  • 1/2 teaspoon ground nutmeg

Directions

  • In a large bowl, combine the flour, baking powder and salt. In a
  • large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix
  • well. Stir in dry ingredients just until moistened. Fold in frozen
  • blueberries.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine
  • sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25
  • minutes or until a toothpick comes out clean. Cool in pan for 10
  • minutes before removing to a wire rack. Yield: about 2 dozen.
Nutritional Facts: 1 muffin equals 238 calories,

2 of 2

Frozen Blueberry Muffins (continued)

Nutritional Facts: 9 g fat (5 g saturated fat), 57 mg cholesterol, 209 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.